Thyme for Cooking
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We're cooking a few extra shrimp on Friday to have as the starter on Saturday. We're getting to the end of the cold pasta season and starting the stuffed vegetable season. For the fall's stuffed vegetables, I buy a package of ground beef, divide it into 5oz (or close) packets and freeze.
Bon Appétit!
Friday: Tortilla de Calabacín
Barbecued Shrimp
Spanish Couscous
Green Beans with Prosciutto and Garlic ChipsSaturday: Shrimp and Avocado Cocktail
Grilled Lamb Chops with Sweet/Sour Marinade
Grilled Potatoes and Carrots DijonSunday: Tomato Tart
Fresh Peach and Berry SaladMonday: Grilled Pork Chops Diablo
Grilled Parmesan Potatoes
Zucchini (Courgette) with Balsamic VinegarTuesday: Turkey and Green Bean Pasta Salad
Wednesday: Grilled Chicken with Lemon and Herbs
Summer Basmati Rice Pilaf
Sautéed Chard with TomatoesThursday: Stuffed Zucchini (Courgette)
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